''A brilliant, informative, and entertaining study of the cultural dialogue between American and French gastronomes in the years following World War II. The differences in the way food and wine were enjoyed in the two countries were such that it took a group of talented American writers to present, demystify, and make fashionable the French way of eating and drinking. The charm of Justin Spring's book comes from the light touch with which he brings to life the literary and political background of the postwar years in France, his impeccable knowledge of all things culinary, and his talent for ferreting out the most telling and amusing anecdotes.'' --Ankha Muhlstein, author of Balzac's Omelette
''A stunning account of six eclectic, electric personalities…It is fascinating to read how these six figures discovered French food, wine, and cooking and how each developed a specialty and then brought that knowledge to a public eager to read about it all…[The Gourmands' Way is] a literary meal both luscious and lively -- and essential to understanding our vacillating love affair with the French.'' --Kirkus Reviews (starred review)
About the Author
Justin Spring is a writer specializing in twentieth-century American art and culture and the author of many monographs, catalogs, museum publications, and books, including Secret Historian: The Life and Times of Samuel Steward, Professor, Tattoo Artist, and Sexual Renegade; Fairfield Porter: A Life in Art; and Paul Cadmus: The Male Nude.